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  • Welcome to How To Cook That I'm Ann Reardon and today we are making a special chocolate

  • box dessert for Valentine's Day or you could make it any day.

  • Pour on the strawberry sauce and you melted my heart.

  • To make the ice cream you need milk, skim milk powder, egg yolks, vanilla, sugar and

  • cream.

  • I'll put all the recipe quantities on the howtocookthat.net website for you, and there

  • is a to that link below.

  • Add the skim milk powder to the milk and stir that over high heat until the milk powder

  • is dissolved.

  • In a bowl add the egg yolks and the sugar and whisk those together and continue whisking

  • as you pour in most of the hot milk.

  • Return it to the heat and then add in the egg yolk and sugar and milk mixture and stir

  • that until it is just heated through.

  • Then pour it through a sieve into a bowl and then add in the vanilla and your cream.

  • Now we want to place that mixture into the fridge to chill.

  • For the base you need egg yolks, pistachios or any nut you like, powdered sugar, flour,

  • baking powder and egg whites and you'll also need a little water

  • Place the yolks, nuts, and icing sugar into a processor and process them until they're

  • smooth.

  • Then add a couple of tablespoons of water and the flour and mix those together.

  • Whip up the egg whites to make soft peaks just like this and then fold those egg whites

  • into the flour mixture.

  • Just keep folding it until you can't see any more traces of the egg whites.

  • Then pour that into a baking tray and spread it out thinly.

  • You want to bake that in the oven for around 7 minutes or until it's golden and firm to

  • the touch.

  • Once it has cooled use a ruler to cut a piece that is the size of the bottom of your container

  • and place that down into the base.

  • Now grab your ice cream machine and pour the mixture that we made in and let it churn for

  • about 15 minutes.

  • Instead of making your own ice cream you can just buy ice cream from the store and leave

  • it on the counter to soften.

  • Once it is nice and thick spread out a layer of that over the base.

  • Then add the raspberries in rows going across the dessert and these will look pretty once

  • we slice it.

  • Add the remaining ice cream on top and spread that out to level it on the top.

  • Then place on top of that more of our pistachio cake and then place that in the freezer overnight

  • for it to really firm up.

  • For the strawberry glaze you need strawberries, cream, glucose syrup, sugar, gelatine and

  • white chocolate.

  • Add the gelatine to the cream and stir that together well.

  • In the saucepan add the sugar and the glucose syrup or you can use corn syrup here, they

  • just help make it shiny.

  • Heat those until the sugar has dissolved.

  • Slice your strawberries and then add them to the hot sugar mixture and those will strawberries

  • will soften right up and almost collapse.

  • Add in the gelatine and cream mixture and stir those through until it is dissolved.

  • Then pour that mixture over the white chocolate and just let it melt that chocolate.Strawberries

  • and cream are always a good combination.

  • Stir it all together and if you want it a little pinker then add in some red food colouring

  • at this point.

  • Now to make it smooth push it through a fine sieve just using the back of a spoon so that

  • all those little strawberry seeds are left behind.

  • Get the ice cream out of the freezer and if you are using a silicone mould just loosen

  • up all the sides.

  • If you are using a firm container just place the edges of it in warm water so that it releases

  • it from the edges.

  • Tip it out form the container.

  • And mine has sloping sides so I'm just going to use a knife to straighten them up.

  • The rapsberries look so pretty once it's cut.

  • Pour the strawberry glaze over the top.

  • And I have had lots of requests for a 'favourite books' video.

  • I did your favourite apps on the iPad cake, your favourite YouTubers on cupcakes ... and

  • you can vote for your favourite book or book series by writing it in the comments below.

  • Return that to the freezer to set.

  • And now we want to make the chocolate box.

  • For that pour some tempered chocolate onto some acetate and spread it out fairly thinly.

  • As you know my valentine for many years Dave has been super hard at work writing a novel.

  • And yes, he is one of those cool people who goes to a cafe to write.

  • He has been loving all of your input into the story.

  • The movie playing in at the cinemas as requested by you is going to be preview for Casablanca

  • followed by a re-run of King Kong so if you suggested either of those well done, your

  • name will be in the back of the book.

  • And for Miki's style there were lots of good suggestions, even some great drawings and

  • several of those descriptions have been incorporated into the book.

  • It is nearly at the proof reading stage so it's getting very exciting.

  • Give the acetate a shake to smooth out the chocolate and get rid of any air bubbles.

  • And once the chocolate is just starting to set use a knife to cut the shapes shown on

  • the template, and I'll put that on the website for you too.

  • I am making these serves fairly big so they're big enough to share with two people.

  • If you want to make individual ones just reduce the size.

  • Then take some circle cutters and cut holes in the sides and you can do them in all different

  • sizes.

  • It's just so we can see the pretty dessert inside.

  • Then using a heart shaped cutter cut a heart from the centre of the lid.

  • If you don't have a cutter no problem you can just use a knife to draw the shape.

  • Place a sheet of baking paper over the top and a cutting board or something heavy on

  • top to weigh it down so it doesn't curl.

  • Once that is set spread some more chocolate out really thinly.

  • Smooth it out then add the lid with the heart cut out on top - I've made one out of white

  • to make it easier for you to see here.

  • And then you're just going to cut around the edge of that.

  • Lay out your sides and use a warmed baking tray to melt the edges and join them together.

  • Adding each side one at a time.

  • And just adjusting it to make sure it is straight.

  • Then use some of the melted chocolate off the tray to add the lid into place.

  • Cut a square of the ice cream dessert, centre it on the plate and then add a chocolate box

  • over the top.

  • Mix the leftover glaze with some water to thin it and warm that up and pour it over

  • the top to show your hidden love heart.

  • You could of course do this with any letter or any shape that you like.

  • Subscribe to How To Cook That for more Cakes, Chocolates and Desserts.

  • Click here for the recipe Here for more of my dessert videos

  • and here for the YouTube channel.

  • Make it a great week and I'll see you all on Friday.

Welcome to How To Cook That I'm Ann Reardon and today we are making a special chocolate

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祕密的愛心甜點如何烹飪,安里爾登情人節巧克力。 (SECRET LOVE HEART DESSERT How To Cook That Ann Reardon Valentines Chocolate)

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    cathy~ 發佈於 2021 年 01 月 14 日
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